Loaded fries with pulled pork & beer and cheese sauce
“In the US loaded fries often come with bacon, but in my loaded fries version we’re going for a good helping of homemade pulled pork. “
Ever since I first encountered them during an internship at Disney World in Orlando seventeen years ago, I have been in love with American loaded fries. And every time I cross the atlantic for a visit to my in-laws, I find myself at the bar sampling some local brews and a generous portion of loaded fries. In the US loaded fries often come with bacon, but in my overloaded version we’re going for a good helping of homemade pulled pork. And since we’re already way past caring about our cholesterol, we’re adding beer to our not so skinny cheese sauce. Bigger, better BBQ for sure!
The ingredients:
(serves 4)
Pickled red pepper
- 7 oz (200g) chili pepper, cut into rings
- 3 cloves garlic
- 1 bay leaf
- 1 tbsp allspice berries
- 0.8 gallons (3l) water
- 4½ lbs (2kg) sugar
- 0.8 gallons (3l) vinegar
Beer & cheese sauce
- 2 tbsp butter
- 3 tbsp flour
- 4 fl oz (125ml) beer
- 6¾ fl oz (200ml) milk
- 1 tbsp dijon mustard
- 1¾ oz (50g) grated guyère
- 1¾ oz (50g) grated scamorza (smoked mozzarella)
- 1¾ oz (50g) grated cheddar
- freshly ground black pepper
Loaded fries
- 2 lbs (1kg) fries
- 14 oz (400g) homemade Pulled Pork (see recipe)
- 1 jalapeño, cut into thin rings
- 1 tbsp pickled red pepper
- 3 spring onions, cut into thin rings
- 3 tbsp Holy Smoke That’s Hot BBQ Sauce
Gear:
- BBQ with cover for indirect grilling
- deep fryer
- Cast iron skillet
- Jar for preserving
How to make:
Duration: prep 1 hour
Cooking: about ½ hour
For the pickled pepper it’s important to first boil your preserving jar in a large pan of water, before leaving it to dry in the air. For the basic brine boil the water with the sugar in a large pan and stir until the sugar is dissolved. Mix the sugar water with the vinegar and let cool. Fill your jar with the chili pepper and pour in the basic brine until everything is submerged. Unopened, the pickled vegetables keep for months. After opening, keep refrigerated and eat quickly.
To make the beer & cheese sauce melt the butter in a pan over low heat. Add the flour to make a roux. The roux is done when it forms a ball that freely glides over the bottom of the pan. Add the beer, milk, and mustard and stir until smooth. Add the grated cheeses and leave to melt on low heat. Season with freshly ground black pepper.
Prepare a BBQ for indirect grilling and heat to 200 °C (392 °F). Deepfry your fries until crispy and golden brown. Drain well and place in a skillet. Mix in the pulled pork with the fires and pour over the warm beer & cheese sauce. Place your skillet in the BBQ and cover for 15-20 minutes. Sprinkle your loaded fries with the peppers and spring onions and drizzle with a spicy BBQ sauce like the Hole Smoke That’s Hot Sauce by Smokey Goodness
